Salah's Chicken Parmagiana

2 boneless skinless chicken breasts
1 cup flour
3 eggs
1/3 cup milk
1 1/2 cups bread crumbs
3/4 cup grated parmesan cheese
Salt and pepper
2 T. butter
1/4 cup olive oil
Sala's Pescettini Sauce, or other tomato-based sauce
Shredded mozzarella cheese
extra grated parmesan cheese

Lay breasts flat and slice in half horizontally (as if to butterfly, but
slice completely through). Add flour to plate and season with salt and
pepper (teaspoon or so each). Mix three eggs with the milk in a shallow
bowl, and season with salt and pepper (as above). Add bread crumbs and
parmesan cheese to a shallow bowl or plate, add salt and pepper as above,
and mix thoroughly.

Begin the breading process by coating one piece of chicken in flour, shaking
off the excess, then dipping into the egg mixture. Coat completely, then
let the excess drip off before rolling in the bread crumb mixture. Coat
completely, then dip again in the egg mixture, remove excess and roll a
second time in the bread crumbs.

Add butter and olive oil to a large skillet and melt on medium heat. Add
the breaded chicken and sautee until browned on one side, then turn and
brown the other. Once finished, place cooked chicken on a plate until all
pieces are done.

Preheat oven to 375 degrees. Line an oven-safe pan with tin foil (a baking
sheet works fine) and lay the cooked pieces of chicken on the foil. Spoon
the tomato sauce over each piece, enough to cover completely with a thin
layer. Cover the sauce with shredded mozzarella and sprinkle with some
parmesan cheese and fresh black pepper (to taste). Bake at 375 degrees
until cheese has started to bubble.